Sunday, May 10, 2009

Spinach Artichoke Dip

Pretty much one of my favorite things to munch on.

Baked with Parmesan cheese on top

Baked without Parmesan cheese on top

In a sauce pan, combine the following ingredients on med/low heat

8 oz cream cheese
2 Tbl dried onion
1/3 C light Mayo
1/3 C 1/2 & 1/2 (or milk)
1/2 tea lemon pepper
dash of sugar
dash of Tabasco
1/2 tea garlic salt (or to taste)
1+ C Parmesan cheese (fresh, grated)
10 oz package frozen spinach
1 C marinated artichoke hearts (optional)- pureed with an immersion blender then add to pan

Once all ingredients are warmed and smooth use your immersion blender to thin. You can blend this as much or as you like based on your preference. Personally I prefer it a little more on the smooth side. Bring to a slight boil and remove from stove. Pour into oven safe baking dish and top with more Parmesan cheese if you so desire. Bake at 375 for 15 minutes or until golden on top. Serve hot with dry seasoned baguettes, tortilla chips or crackers. Tasty!

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